Ingredients:

250 g – prawns (medium size) (shelled, divined after cleaning)
100 g – cleaned & washed sorrel leaves (gongura leaves)
2 – green chillies, chopped
2 tsp – red chilli powder
6 – garlic pods, chopped fine
2 – onion medium, chopped fine
1/2 tsp – mustard seeds
1/2 tsp – jeera
2 – red chilli
1/4 tsp – haldi
1tsp – coriander leaves, optional
1 to 1/2 tbsp – oil
salt

Method:

1.Cook prawns with 1tsp of red chilli powder, salt & 2 pinches of haldi with minimum amount of water till they are soft, keep this aside.
2.Cook sorrel leaves separately with 1 tsp of red chilli powder green chilies salt & remaining haldi with a very little amount of water, till the leaves are tender.
3.Mash this with a wooden ladle or a masher to a fine paste, keep it aside.
4.Heat oil, add mustard seeds, red chilli pieces, when the seeds splutter add chopped garlic & onion pieces, fry till they become soft & light pink.
5.Now add cooked prawns & sorrel paste.
6.Mix thoroughly & cover with a lid, let it cook for 2 to 3 min, so that the prawns are nicely coated with sorrel paste.
7.Sprinkle coriander leaves (optional).
8.Check salt & remove from the fire.